Caraway-seeded sausage rolls with apricot & honey recipe

To celebrate the launch of Emily Scott's brand new cookbook, Time & Tide, we're sharing one of her recipes, bringing a twist to the classic sausage roll.

Ideal for picnics on the beach, or "crib time" snacks.

"Crib time" means a mid-morning snack in North Cornwall

— Emily Scott: Time & Tide

Ingredients

500 g (1 lb 2 oz) free-range sausagemeat or minced (ground) pork
100 g (3½ oz) dried apricots, roughly chopped
50 g (2 oz/scant 2⁄3 cup) fresh breadcrumbs
2 tablespoons milk
1½ tablespoons wholegrain mustard
5 sprigs of thyme, leaves only
1 large free-range egg, beaten
500 g (1 lb 2 oz) packet of readymade puff pastry, halved
Plain (all-purpose) flour, for dusting
2 teaspoons caraway seeds
3 tablespoons clear honey

Sausage rolls are one of life’s joys. Eat them warm straight from the oven or cold on a picnic, wrapped in parchment paper and tucked into a tin for the perfect boat-time crib

— Emily Scott

Ingredients

Line a large baking sheet with baking parchment.

In a large bowl, mix together the sausagemeat, apricots, breadcrumbs, milk, mustard, thyme and half of the egg until combined.

Roll out each pastry half on a lightly floured surface to a thickness of about 5 mm (¼ in) to form two 35 x 20 cm (14 x 8 in) rectangles.

Divide the filling mixture in half and arrange each portion along the long edge of each pastry rectangle, shaping each into a sausage shape, ensuring they reach from end to end.

Brush the other long edge with the remaining beaten egg and tightly roll up the pastry to enclose the filling. Press lightly to seal the join, then trim and crimp.

Cut each roll into 5 cm (2 in) rolls and arrange on the prepared baking sheet. Sprinkle with the caraway seeds.

Chill in the refrigerator for 20 minutes.

Meanwhile, preheat the oven to 220°C (200°C fan/430°F/Gas 8).

Bake for 25–30 minutes until golden brown.

Warm the honey in a pan over medium heat and brush each sausage roll with the runny glaze.

Leave to rest for at least 10 minutes.

Perfect crib time snack or the all-time best party food. Short, flaky or puff? Always puff pastry for me, buttery delicious layers of goodness. Switch up the filling with apples, sage and fennel seeds, spice it up or make it a festive canapé. A great recipe to bake with children as it introduces them to rolling pastry and they are such fun to make throughout the year.

— Emily Scott

Time & Tide

Recipes and Stories from My Coastal Kitchen by Emily Scott.
Weaving tales and recipes together from Emily's Cornish home, read the story behind this recipe and more.

Buy the book